½ pound low-moisture whole-milk mozzarella cheese, grated on the large holes of a box grater

Large handful of baby arugula

Procedures:

Wispy leaves of young arugula are used like an herb in this recipe, sprinkled on the
sizzling pizza just as it comes off the grill. Note the long, slow rise on the dough—a
total of six hours—which produces a particularly light, chewy and flavorful crust.

To make the dough, put the warm water in a bowl and sprinkle
the surface with the yeast. Let stand for 2 minutes to soften,
then whisk with a fork to blend. Let stand until bubbly, about
10 minutes. Whisk in the olive oil and salt, then begin adding
1½ cups of the flour gradually, beating with a wooden spoon
until fully incorporated. The dough will be very moist and sticky.

Turn the dough out on a lightly floured work surface and
knead with floured hands until smooth and elastic, about
5 minutes, incorporating as much of the remaining ¼ cup flour
as needed to keep the dough from clinging to your hands or the
work surface. The dough will remain moist and a little tacky but
should not be sticky. Shape into a ball. Oil a bowl, transfer the
dough to it, and turn the dough to coat it with oil. Cover the bowl
with plastic wrap and let the dough rise at room temperature for
2 hours.

Punch the dough down. Reshape into a ball, re-cover the
bowl, and let the dough rise again for 4 hours.

If using a charcoal grill, prepare a moderate fire. When the
coals are ready, arrange them in an even layer on one-half
of the grill bed.

If using a gas grill, preheat all burners to high. About 15 minutes
before grilling, put a baking stone on the grill rack. The
internal temperature of the grill should be 575°F to 600°F.

Punch the dough down, turn it out onto a lightly floured work
surface, and shape into a ball. Dust the surface of the dough
with flour, cover with a dish towel, and let rest for 30 minutes.

To make the chile oil, in a small bowl, whisk together
the olive oil, garlic, hot pepper flakes, and salt. Add the
oregano, crumbling it between your fingers as you do, and
whisk again. Let stand for 30 minutes to blend the flavors.

If you are using a round kettle grill with charcoal, you
will need to shape the dough into a rectangle so that
you can cook the crust first directly over the bed of coals,
then flip it and finish cooking it over indirect heat. If you
are using a gas grill with a baking stone, you can shape the
dough into a circle because you will not need to flip it.

Dust a pizza peel or rimless baking sheet generously
with cornmeal. To prepare the dough for topping, you
can stretch it with a rolling pin or your hands. Lightly flour a
work surface. To use a pin, roll out the dough on the floured
surface into a 13- to 14-inch circle or into a roughly 16- by
10-inch rectangle, depending on your grill. Transfer to the
prepared peel. To work by hand, flatten the dough into
a round, then drape the round over the back of your two
flour-dusted hands. Form your hands into fists and rotate
the dough on your fists. The dough is supple enough that
it will stretch with little effort on your part. Stretch into a
13- to 14-inch circle or into a roughly 16- by 10-inch
rectangle, depending on your grill. Transfer to the prepared
pizza peel.

If you are grilling the pizza over charcoal, slide the
dough off onto the grill rack, directly over the coals.
Cook uncovered until the dough begins to puff and blister
and the bottom becomes nicely browned or even lightly
charred in spots, 1 to 2 minutes. With tongs or your hands,
flip the dough over onto the half of the grill with no coals.
Working quickly, top with the cheese, spreading it evenly
but leaving a ¾-inch rim uncovered. Brush the rim with
the chile oil, then drizzle more of the oil, including the garlic
and herbs, over the pizza, reserving a little oil for brushing
the pizza rim after grilling. Cover the grill and cook until the
pizza rim is well browned and the cheese is melted and
bubbling, about 5 minutes. Transfer the pizza to a cutting
board, scatter the arugula over the cheese, and brush the
rim with the remaining chile oil. Cut into wedges and serve
immediately.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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